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Conditioning cream for egg tart pudding and application of conditioning cream

A cream and vegetable oil technology, applied in the fields of application, cream preparations, dairy products, etc., can solve problems such as laborious and laborious, burnt tart skin, tart liquid color burnt black, etc., to improve baking quality, rich milk flavor, and easy to use Effect

Inactive Publication Date: 2016-07-27
ZENGCHENG LEGO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg tart liquid is generally made by mixing milk, granulated sugar, whipped cream and egg yolk liquid. Most egg tart liquids currently on the market are made by hand, which requires careful preparation by a professional master. Generally, it is time-consuming and labor-intensive. storage, not resistant to storage, the product is unstable and the quality is not good, it is easy to appear that the tart liquid is browned, the tart skin is not cooked enough, or the tart liquid is not colored, and the tart skin is burnt black

Method used

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  • Conditioning cream for egg tart pudding and application of conditioning cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] An animal and plant mixed conditioning cream, which is composed of the following raw materials in parts by weight: 120 parts of vegetable oil, 50 parts of milk fat, 50 parts of milk powder, 100 parts of whole egg liquid, 100 parts of egg yolk liquid, 80 parts of emulsifier, and 0.1 parts of carrageenan 1 part, 1 part of phosphate buffered salt, 0.8 part of edible salt, 150 parts of white granulated sugar, and the balance is water, added to 1000 parts.

[0018] The preparation method of the conditioning cream is as follows: melt vegetable oil and milk fat at 68° C. to form oil phase A; add emulsifier to oil phase A and mix evenly to form oil phase B; add carrageenan, phosphate buffered saline, and edible salt to Mix oil phase B evenly to form oil phase C; mix whole egg liquid, egg yolk liquid, sugar alcohol, white sugar, milk powder and water at 65°C to form a water phase; oil phase C and water phase mix evenly to form an oil-water mixed emulsion ; The oil-water mixed em...

Embodiment 2

[0020] Based on Example 1, the difference is: 150 parts of whole egg liquid, 50 parts of egg yolk liquid, 1.2 parts of edible salt, and 130 parts of white granulated sugar.

Embodiment 3

[0022] Based on Example 1, the difference is: 180 parts of whole egg liquid, 30 parts of egg yolk liquid, 120 parts of emulsifier, 1.5 parts of edible salt, and 180 parts of white granulated sugar.

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Abstract

The invention discloses conditioning cream for egg tart pudding and application of the conditioning cream.The conditioning cream is prepared from, by weight, 80-200 parts of vegetable oil, 0-20 parts of glucose, 1-200 parts of white granulated sugar, 0-200 parts of sugar alcohol, 50-100 parts of butterfat, 50-100 parts of milk powder, 100-250 parts of liquid whole eggs, 0-100 parts of liquid egg yolks, 60-120 parts of emulsifier, 0.1-0.5 part of carrageenan, 0.1-5 parts of phosphate buffer salt, 0.5-2 parts of edible salt, 0-2 parts of flavoring essence and the balance water, and the raw materials are added to 1,000 parts.The conditioning cream can replace traditional manual liquid egg tars and pudding liquid, time and labor are saved, the quality is stable, frost resistance and high temperature resistance are achieved, user using or DIY is convenient, the conditioning cream can also be added to desserts to enhance the flavor, and the baking quality is improved; the conditioning cream is moderate in milk flavor, the egg flavor is rich, high temperature resistant baking is achieved, the unique flavor of animal fat is achieved, and use is convenient; meanwhile, the texture state of a product is improved, the stability is good, baking resistance and collapsing are achieved, and the Portuguese-style egg tart or Hong Kong-style egg tart state can be achieved through baking according to needs.

Description

technical field [0001] The invention relates to the technical field of cream products, in particular to a conditioning cream for egg tarts and puddings mixed with animals and plants and an application thereof. Background technique [0002] Egg tarts, puddings, delicious and nutritious, smooth and delicious, more popular. Egg tart liquid is generally made by mixing milk, granulated sugar, whipped cream and egg yolk liquid. Most egg tart liquids currently on the market are made by hand and require careful preparation by specialized masters. Generally, they are made and used immediately. It is not resistant to storage, the product is unstable and the quality is not good, it is easy to appear that the tart liquid is browned, the tart skin is not cooked, or the tart liquid is not colored, and the tart skin is burnt. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a conditioning cream for egg tart pudding, which is co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 章献郑卫平
Owner ZENGCHENG LEGO FOODS CO LTD
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